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Curried lamb

Lamb curry

When one has lived in South Africa (the Southern Hemisphere) and moves to the States, the seasons are switched around. So, we are now in June and it is HOT outside, especially if one lives in Phoenix! Our friends and family back home are in the throes of Winter – ideal weather for hot soups, stews (bredies) and baked puddings. The Springbok Club of Phoenix has an event each year in June to celebrate Fathers’ Day. As it is too hot to be out in the midday sun and the evenings don’t cool down, anyway, this gathering is indoors with a traditional South African menu. Dishes served are bobotie with yellow rice, curried chicken and curried lamb with white rice, sides of chutney, tomato sambal, sliced banana salad and shredded coconut (unsweetened, which is not as commonly available as the sweetened variety, here). For dessert there is milk tart, ice cream and koeksisters. Quite a feast!

This recipe could serve 25 people, depending on appetites and the other courses. It is a mild, flavorsome curry which can be made into a hotter curry by using hot or extra-hot curry powder instead of the mild. The lamb can be replaced with beef, pork or even chicken.

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Cape Point Press

Food and flavors of Africa

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The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

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"We have tried many of your recipes & they are delicious! Your book is a great gift idea for fellow South Africans. Just made your mock Snoek pâté and its fabulous. Thank you.”